5 from 1 vote

Paleo Cinnamon Sugar Bagels

 January 27, 2020 (updated April 24, 2022)

PALEO CINNAMON SUGAR BAGELS - INGREDIENTS1 cup cassava flour1 cup arrowroot flour1 tsp baking powder2 tsp cinnamon2 tb coconut sugar4 medium eggs1/4 cup olive oil2 tb maple syrup1 tb waterpinch sea salt

PALEO CINNAMON SUGAR BAGELS

5 from 1 vote
Nicole Modic
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Ingredients

  • 1 cup cassava flour
  • 1 cup arrowroot flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 2 tbsp coconut sugar
  • 4 medium eggs
  • 1/4 cup olive oil
  • 2 tbsp maple syrup
  • 1 tbsp water
  • pinch sea salt

Instructions

  • Preheat oven to 350.
  • Line a baking sheet with parchment paper.
  • Meanwhile boil a big pot of water.
  • In a blender or stand mixer (preferred), add all of the dough ingredients except for the coconut sugar.
  • Blend/mix on low speed —if using the blender, you might need to scrape the sides down to incorporate, and once incorporated, transfer for a bowl and form a ball; and if using a mixer, stop mixing once a ball forms.
  • Separate the ball into four equal parts.
  • Once the water is boiling, form four bagels (stick your finger through to make a hole) and gently drop them in the water.
  • Once each one floats to the top (about one minute), transfer to the baking sheet. I brushed each bagel with an egg wash and then sprinkled the coconut sugar evenly among the four bagels, along with a little sprinkle of cinnamon. You don’t have to do the egg wash—I just like it because it makes the bagels brown!
  • Bake 23-25 minutes.
    Enjoy.

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  1. 5 stars
    I was pretty sad when I mixed these up and it was wetter than pancake batter. AND that the only other reviewer had the same problem. BUT… I was not ready to waste expensive ingredients. So, I added another half cup of each flour, half teaspoon or so baking powder, a little extra salt and mixed it up. They were a tad dry, but I didn’t want to go back and forth between wet and dry so I left them. They were easy to handle- my 8yo helped form them into bagel shapes (I made 8 smaller since I had added extra flour, and honestly I wouldn’t want to eat much more than 1 that is probably 2/3 the size recommended in recipe). But they turned out awesome. They held together in the boiling, which I was a little scared about. I left them plain, they were very shiny with the bagel texture on the outside. I haven’t had the real thing in years, so that may make my opinion inaccurate to the bagel connoisseur, but if you can’t eat the real thing this definitely fits the bill! I’m going to just add one less egg next time and see how wet the dough is. My eggs were a little excessive in size. So, all this to say, maybe try one less egg if you have large eggs. Add proportionate amounts of dry ingredients (in small amounts) if you do get a really wet dough… and there is a good chance you will still end up with a great bagel! Also, I found an everything bagel recipe on this site, same exact recipe for the bagel part, but it had many more reviews to see what people did if they had issues. Just wanted to leave a review because this turned out really good, and I didn’t want people to not try due to lack of reviews!

    • Wow! Thank you so much for your detailed review!! I am so glad that it turned out well for you!

  2. I attempted to make these and the dough is goopy and runny. Unable to form into balls. Any advice?

    • Try adding more flour. Perhaps your eggs were too large? It should be a large ball that’s relatively sticky, but you should be able to form the bagels. Wet hands if needed!

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